Last month other than white chocolate, we’d been on an apple kick. A couple of times a week I’d peel about four large Fuji’s, slice em up, sprinkle with a little sugar and cinnamon and cook in a skillet spritzed with non stick spray. After about five minutes over medium heat I added a tablespoon of butter (scant amount I know, just trying not to overdo it), cover them and that’s it. We’d pick a few slices out of the skillet a couple of times a day, no crust necessary. Once we latch onto a craving, we wrestle it to the ground until we have our fill. The craving passed and we still have lots of apples laying around and I figured it’s time to do something with them. Typically autumn and apple pie is a perfect fit around here. I just haven’t mastered the scratch crust part yet. The real pie baker in our house is my husband. After I lost the excess pounds, honey decided he’d start baking pies. Thanks babe!
I’m not crying uncle about my crusts and I do intend to master them, soon. In the meantime, I decided I want an apple cake. My first thought was to bake one in my trusty black iron skillet. However, that seemed skimpier than what I actually wanted. I have a picture of this cake in my mind, and we’ll see if I can bring it to life. Before I started doing research I knew I wanted it baked in a tube pan. And I wondered how my buttermilk pound cake would taste with apples. Hmmmmm.
After about a four page search on Yahoo I came across 101cookbooks.com; and what did I find? Why a recipe for apple cake in a buttermilk batter. Coincidence or divine direction? I can take a hint so my buttermilk pound cake will share the tube pan with apples. I’m sure they’ll be happy together nestled snuggly surrounded by sugar, butter, cinnamon and nutmeg.
1 cup butter
3 cups sugar
3 cups all purpose flour
¼ tsp baking soda
½ tsp cinnamon
1 cup buttermilk
1 tsp vanilla
2 cups apples, peeled, cored and sliced
1 ½ cups powdered sugar
2 tsp vanilla
1 – 2 TBS water
This recipe was adapted from all recipes.com. I fell in love with it the first time I made it. I knew the addition of apples and cinnamon would take it to the next level. Oh the possibilities!
Preheat oven to 325°. Grease and flour a 10 tube pan and set aside. In a large mixing bowl cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition; usually until the yolk disappears. Combine flour baking soda, cinnamon and lightly sift. I tend to do this whether the recipe calls for it or not. Add dry ingredients alternately with buttermilk and beat well. Stir in vanilla. Pour half the batter into the prepared pan and then top with half of the apples. Pour the remaining batter on top and then layer the remaining apples on top. Bake for one hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. While cake is cooling prepare the glaze.
Combine powdered sugar, vanilla and water in small bowl with a whisk. Add more water or milk if necessary to reach desired consistency to drizzle on cake. When cake is completely cooled, transfer to a serving plate and drizzle away with the glaze.